Black Velvet Chocolate Moist Cake (Printable Version)
# What You'll Need:
→ For the Cake
01 -
250 g all-purpose flour
02 -
350 g granulated sugar
03 -
75 g black cocoa powder (unsweetened)
04 -
2 teaspoons baking powder
05 -
1.5 teaspoons baking soda
06 -
1 teaspoon fine sea salt
07 -
2 large eggs
08 -
240 ml buttermilk
09 -
120 ml vegetable oil
10 -
2 teaspoons vanilla extract
11 -
240 ml hot water
→ For the Cream Cheese Frosting
12 -
225 g cream cheese, softened
13 -
115 g unsalted butter, softened
14 -
500 g powdered sugar
15 -
1 teaspoon vanilla extract
16 -
60 ml heavy cream
→ For Decoration
17 -
Chocolate shavings or curls
18 -
Fresh berries (optional)
# Step-by-Step Directions:
01 -
Grease and flour two 23-cm (9-inch) round cake pans and line the bases with parchment paper. Preheat the oven to 175°C.
02 -
In a large mixing bowl, sift together the flour, sugar, black cocoa powder, baking powder, baking soda, and salt.
03 -
In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until fully combined.
04 -
Add the wet ingredients to the dry mixture and beat on medium speed until homogenous. Gradually incorporate the hot water, mixing on low speed until the batter is smooth and thin.
05 -
Divide the batter evenly between the prepared pans. Tap gently to release air bubbles. Bake for 30–35 minutes, or until a toothpick inserted into the centre comes out clean. Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool fully.
06 -
In a large bowl, beat softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar, one cup at a time, beating on low speed. Mix in vanilla extract and heavy cream, then whip on high speed until the frosting is light and fluffy.
07 -
Place one cake layer on a serving plate. Spread a generous layer of cream cheese frosting over the top. Position the second layer on top and cover the entire cake with the remaining frosting, smoothing with an offset spatula.
08 -
Garnish the cake with chocolate shavings, curls, and fresh berries as desired.
# Helpful Notes:
01 -
Ensure cakes are completely cooled before frosting to avoid melting the cream cheese frosting.
02 -
For a more intense cocoa flavor, substitute hot water for strong hot coffee.
03 -
For best results, use black cocoa powder for deep color and distinctive flavor.
04 -
Cake layers can be baked ahead and tightly wrapped for up to 3 months in the freezer.
05 -
Store cake with cream cheese frosting in the refrigerator for up to 5 days.